Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions (about 20 minutes), then steam for an additional 10 minutes.

In a bowl, combine ¼ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Mix this into the warm rice using a wooden spatula.

Cube 1 pound of sushi-grade salmon into bite-sized pieces. In a bowl, combine salmon with ⅓ cup Japanese mayonnaise, 1 tablespoon sriracha, 1 teaspoon soy sauce, and a pinch of salt.

Preheat your oven to 400°F (200°C). Spread seasoned sushi rice evenly across the bottom of a greased baking dish. Sprinkle 2 tablespoons of furikake over the rice.

Layer the salmon mixture on top of the rice in the baking dish. Spread evenly.

Bake uncovered for 12-15 minutes until the salmon is cooked through and slightly golden.

Remove from the oven, drizzle with teriyaki or eel sauce, and sprinkle with green onions, sesame seeds, and optional tobiko.